Today I am posting about baking chips!
Homemade Butterscotch Chips
Yield: ~1 cup
3 tbs Coconut Oil
1 tbs Molasses
1 tsp Butter Extract
83g (11 tbs) Powdered Erythritol, sifted
2 tsp Arrowroot Starch (other starches may work)
Line a cookie sheet with two sheets of wax paper.
In a medium-sized microwave-safe bowl, microwave the coconut oil at 20-second intervals, stirring between each one, until melted.
Stir in the molasses and butter extract.
In a small bowl, stir together the erythritol and arrowroot and add to the wet ingredients 1-2 tbs at a time.
Place mixture (should look like a ball of fudge) into a sturdy/heavy-duty piping bag (do not use a makeshift sandwich bag for this) and pipe onto the wax paper. It will take a while, just FYI. And if you are not used to piping (like me), your hands will hurt after a while. I took and break and came back to pipe the rest :)
Refrigerate the chips for 2+ hours, or until firm. Place into a sealable jar and keep refrigerated until needed for snacking... I mean baking.
These chips are best for no-bake treats (like an addition to these protein bars or a topping for this overnight dessert oats. When these chips are baked they turn into tiny pockets of butterscotch caramel goo... it's actually really tasty but not very pretty. Just being honest!
This recipe is: low sugar, gluten free, vegan!
Homemade Chocolate Chips
1 cup cocoa butter or coconut oil
1 cup cocoa powder
1/3 cup raw honey or maple syrup
3 teaspoons vanilla extract
Gently heat all ingredients in a small saucepan over low heat. Mix until ingredients are combined and chocolate sauce is smooth.
Line a cookie sheet with parchment paper. Pour chocolate sauce over parchment lined cookie sheet. Place cookie sheet in freezer. Freeze for 2-3 hours or until chocolate is completely hard.
Remove chocolate from the freezer and break it into chunks. I used my hands to do this. Then chop chocolate into small chocolate chip size pieces.
Store chocolate chips in freezer. These can be used just like store bought chocolate chips!
Homemade Peanut Butter Chips
Yields about ½ cup of chips
¼ cup creamy peanut butter
1 Tablespoon powdered sugar
1 Tablespoon milk (+/-)
Line a cookie sheet with parchment paper
Mix the peanut butter and powdered sugar in a small bowl
Stir in milk 1 teaspoon at a time until the consistency is smooth and creamy and not at all crumbly (it may take a bit more or less than 1 T depending on how dry your peanut butter is)
Transfer the peanut butter mixture to a ziploc bag with a small hole cut in the corner
Pipe little chips onto your prepared cookie sheet then place them in the freezer
Once they’re solid, transfer the chips to an airtight container and store them in the freezer
Note: The knock on peanut butter chips is they’re soft, even when frozen. Store bought PB chips are softer than chocolate chips and homemade chips are softer than store bought. When cold they firm up, hold their shape and are no longer sticky. But they warm up quick so it’s best to keep them frozen until just before you’re ready to use them.